SEMAP's Sizzling Summer Chef Series

Three acclaimed chefs will demonstrate how to make seasonal specialties during SEMAP's Sizzling Summer Chef Series " Westport Cooks" at Lees Market in Westport. Native produce and other local products such as local wines and cheeses will be featured in all the recipes.

July 1, 2003 

SEMAP’s Sizzling Summer Chef Series 
Cooking Classes Featuring Acclaimed Chefs to Benefit Southeastern Massachusetts Agricultural Partnership 

Three acclaimed chefs will demonstrate how to make seasonal specialties during SEMAP’s Sizzling Summer Chef Series at “Westport Cooks” at Lees Market in Westport. Native produce and other local products such as local wines and cheeses will be featured in all the recipes. 

Sponsored by the Southeastern Massachusetts Agricultural Partnership (SEMAP), the event is a fundraiser for SEMAP’s Buy Local Campaign. SEMAP is a coalition of farmers, consumers and industry representatives who are working together to raise consumer awareness of the value of farming and farmland throughout Southeastern Massachusetts in an effort to keep farms economically viable and protect valuable working farmland and open space. 

“The cooking series will highlight some of the best farm products the Southcoast region has to offer,” says Sue Guiducci, SEMAP’s Buy Local Campaign Coordinator 

The series kicks-off on Sunday, July 20, 3:00 pm – 5:00 pm with Chef Mike Melo from M & C Café in New Bedford. With a degree from Johnson and Wales in both culinary and baking, Melo has worked in his family’s 36-year-old restaurant business and has run his own catering business for the last ten years. Melo’s class will focus on summertime grilling and will include local shellfish, local beef, chicken under a brick, and grilled pound cake with fruit compote. 

“I need to know where my food comes from and enjoy showcasing locally grown products in my restaurant,” says Mello, who is a strong supporter of local agriculture. Mello’s recipes have been listed in the “Out of the Earth” and “Stonyfield Yogurt Cookbooks.” 

Following up on last summer’s successful demonstration at “Westport Cooks,” James Beard Foundation Award nominee, Emily Luchetti, of Farallon Restaurant, San Francisco, will return to Westport on Saturday, August 9th, 10:00 am – Noon. Luchetti, a graduate of the New York Restaurant School, will prepare dessert recipes from her latest cookbook, A Passion for Desserts. Signed copies will be available for sale. Named one of the top ten pastry chefs in America by Chocolatier Magazine in 1994 and recipient of San Francisco Magazine’s Critic’s Choice “Pastry Chef of the Year” award in 1998, Luchetti and her recipes have been profiled in magazines including Food & Wine, Bon Appetit, Martha Stewart Living and Fine Cooking. 

The series will conclude on Saturday, September 13th, 1:00 pm – 3:00 pm with Boston area chef and vegetarian cookbook author, Didi Emmons, of Veggie Planet Restaurant in Cambridge. Emmons, a 1988 James Beard Book Award Nominee in the vegetarian category will feature “inventive, flavorful and fun” recipes from her new cookbook, Entertaining for a Veggie Planet, including spring rolls, goat cheese and roasted garlic fondue and crudités and dip demonstrations will be highlighted. An added bonus will be wine pairings for each recipe featuring local wines led by Boston wine consultant and teacher, Eden Stone. Emmons will be available to sign copies of her latest cookbook after the class. 

Participants can register for one, any two, or all three classes. Space is limited so it’s best to register early to ensure a spot. Registration is $40 per person for any one class, $70 for any two classes, or $100 for all three. Register by calling Lee’s Market at 508-636-3348 or in person at Lee’s Market, 796 Main Road, Westport, Massachusetts. Credit cards accepted. For more information contact Sue Guiducci at 508-997-9456. 


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